Old-Style Spaghetti Sauce

OLD-STYLE SPAGHETTI SAUCE Marinate the broth overnight. Pan-smoke your spices the next day. Blend a bunch of parsley with orange and carrot juices. Add the tomato paste and mushrooms and that's about it. It's easier than the directions make it sound. And it tastes about as old-style as I've created yet. This is before the … Continue reading Old-Style Spaghetti Sauce

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A Fruit Is A What?

Who does this? Who calls a fetus a fruit? And why? Guilty people confusing the apple with the animal, so they can eat both. If a fetus is a fruit in the womb, then a baby grown to an adult is a fruit outside the womb. A fruit doesn't change being a fruit when it … Continue reading A Fruit Is A What?

THE SOFT MELT

All grilled cheese sandwiches don’t have to meet the melt requirement, whereby the cheese oozes and drips. Sometimes, hot and soft is just as acceptable, especially when using a thicker sliced cheese. Bring it to room temperature before pan-grilling it and soft will be just as enjoyable. To help bring the internal temperature of the … Continue reading THE SOFT MELT

Creamy-Style Frozen Veggie Soup

CREAM-STYLE FROZEN VEGGIE SOUP The frozen veggies of the day are broccoli, cauliflower and carrot.  Add water, flavor concentrates - in this case mushroom base and poblano pepper concentrate - plus a few seasonings, diced celery and you have a creamy rich soup once blended. We add the celery after the soup is blended for … Continue reading Creamy-Style Frozen Veggie Soup

Saffron Pickle Juice Dressing

SAFFRON PICKLE JUICE DRESSING Save your pickle juice! Then make this delectable runny yolky textured dressing for salads and vegetables of all types! There's only 3.5 grams of fat in the entire amount! For home or restaurant. Everybody has leftover pickle juice. This is how you use it. YES. Makes 3-3/4 cups 2 c. bread … Continue reading Saffron Pickle Juice Dressing

Fat-Free Roasted Red Skin Potatoes

# AFC SCALES & MIRRORS

FAT-FREE ROASTED RED SKIN POTATOES

Cubes of red skinned potatoes tossed with a dry rub and roasted to achieve crispy outsides and soft insides. Smoky Sweet Savory bite delights!

The Versatile Almighty Red Skin Potato!

Makes about 7 cups roasted cubes

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Oven-Roasted Pablano Peppers and Hatch Chilies

OVEN-ROASTED PABLANO PEPPERS AND HATCH CHILIS 1-1/4 lbs. fresh pablano chilies, or 4 X-lg., washed and drained 1-1/3 lbs. fresh hatch chilies, or 10 lg. (also called green chilies), washed and drained Place all peppers on wire rack over large baking sheet. Bake in preheated 400 degree oven for 45 minutes, turning once halfway through. … Continue reading Oven-Roasted Pablano Peppers and Hatch Chilies

People at Risk of Foodborne Illness > Food Safety for People with Diabetes

Food Safety for People with Diabetes A need-to-know guide for those who have been diagnosed with diabetes U.S. Department of Agriculture Food Safety and Inspection Service U.S. Department of Health and Human Services Food and Drug Administration  September 2006; Slightly revised September 2011 Food safety is important for everyone – but it’s especially important for you. … Continue reading People at Risk of Foodborne Illness > Food Safety for People with Diabetes

People at Risk of Foodborne Illness > Food Safety for Older Adults

Food Safety for Older Adults A need-to-know guide for those 65 years of age and older U.S. Department of Agriculture Food Safety and Inspection Service U.S. Department of Health and Human Services Food and Drug Administration  September 2006; Slightly revised September 2011 Food safety is important for everyone – but it’s especially important for you. That’s … Continue reading People at Risk of Foodborne Illness > Food Safety for Older Adults

People at Risk of Foodborne Illness > Food Safety for Pregnant Women

Food Safety for Pregnant Women U.S. Department of Agriculture Food Safety and Inspection Service U.S. Department of Health and Human Services Food and Drug Administration  September 2006; Slightly revised September 2011 Food safety is important for everyone – but it’s especially important for you. That’s why the U.S. Department of Agriculture’s Food Safety and Inspection Service … Continue reading People at Risk of Foodborne Illness > Food Safety for Pregnant Women

People at Risk of Foodborne Illness > Food Safety for People with HIV/AIDS

Food Safety for People with HIV/AIDS A need-to-know guide for those who have been diagnosed with HIV/AIDS U.S. Department of Agriculture Food Safety and Inspection Service U.S. Department of Health and Human Services Food and Drug Administration  September 2006; Slightly revised September 2011 Food safety is important for everyone – but it’s especially important for you. … Continue reading People at Risk of Foodborne Illness > Food Safety for People with HIV/AIDS

People at Risk of Foodborne Illness > Transplant Recipients

Food Safety for Transplant Recipients A need-to-know guide for bone marrow and solid organ transplant recipients U.S. Department of Agriculture Food Safety and Inspection Service U.S. Department of Health and Human Services Food and Drug Administration September 2006; Slightly revised September 2011 Food safety is important for everyone – but it’s especially important for you. … Continue reading People at Risk of Foodborne Illness > Transplant Recipients

People at Risk of Foodborne Illness > Food Safety for People with Cancer

Food Safety for People with Cancer A need-to-know guide for those who have been diagnosed with cancer U.S. Department of Agriculture Food Safety and Inspection Service U.S. Department of Health and Human Services Food and Drug Administration   September 2006; Slightly revised September 2011 Food safety is important for everyone – but it’s especially important for you. … Continue reading People at Risk of Foodborne Illness > Food Safety for People with Cancer

Basics For Handling Food Safely

Basics for Handling Food Safely Shopping Storage Preparation Thawing Cooking Serving Leftovers Refreezing Cold Storage Chart Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four steps of the Food … Continue reading Basics For Handling Food Safely

Refrigerator Shelf Life

For prepared foods, one week in the cooler is the longest I go. Covered, always, and dated seven days from the day you place it in the cooler or deli case. Add A.M. or P.M., which means before noon or afternoon if you want. Beyond that you're being too picky with the time. For foods … Continue reading Refrigerator Shelf Life

WATERMELON STEAK

Oh, if I only had a smoker! I definitely want to try this!  

BOILING FRESH ASPARAGUS

BOILING FRESH ASPARAGUS Although I often steam asparagus, especially when I'm looking for a crisper, bright green texture and appearance, the best way to make sure every nook and cranny of the tips are sanitized properly is to boil them. I know nobody likes to do that, but it does produce a cleaner, stronger asparagus … Continue reading BOILING FRESH ASPARAGUS

Is Pasta Marinara On Your Menu? Why Not?

Everybody loves spaghetti and meatballs or pasta marinara. One might think - money-making-wise - that every food joint in the country would have their own special recipe. Why not? I would - if I wanted to sell what people liked. Plant meatballs of course. Here's a link for SHARON'S MEATBALLS AND LINGUINI SHARON’S MEATLESS MEATBALLS … Continue reading Is Pasta Marinara On Your Menu? Why Not?

OUR FAVORITE WINE SHOP in Cleveland

# AFC TEST KITCHEN

ALCOHOL BY VOLUME 2

YES, IT’S AT A CONVENIENCE STORE!

ALCOHOL BY VOLUME ON CLIFTON BLVD. ACROSS FROM TICK TOCK TAVERN!

e-z addon1 E-Z SHOP






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Wine Tasting at our favorite wine shop

...yes, it's at a gas station convenience store! SEE MORE >OUR FAVORITE WINE SHOP IN CLEVELAND  

Pre-cooking Your Mushrooms

1 lb. fresh white button mushrooms, washed well, then quartered like a cross 5 oz. fresh Shitake mushrooms, washed well, stems removed from the caps with a knife and discarded 1 jumbo fresh Portobello mushroom cap, washed well, stem removed and discarded, sliced into 3/8 inch wide steaks, then crosswise into 3/4 inch wide segments 4 … Continue reading Pre-cooking Your Mushrooms

Simmering With Lids

When putting a lid on any sauce that's going to simmer for a while, occasionally take a peek beneath the lid to make sure it isn't boiling rapidly. Sauces tend to do that when you're not looking. If the burner is on the lowest setting and it's still boiling rapidly, which happens sometimes, especially with … Continue reading Simmering With Lids

Cooking With Ramps

1 bunch fresh ramps – wash and trim as you would scallions 1-2 T. extra virgin olive oil salt and pepper to taste Slice white parts of ramps thinly and green parts into 1/2 inch wide pieces. Heat skillet to very hot, add oil, salt and pepper, followed by ramps. Saute quickly, moving them about … Continue reading Cooking With Ramps

Making Orange Rind Matchsticks

MAKING ORANGE RIND MATCHSTICKS The next time you peel an orange to eat, save the peel, especially if it's a thick peel. Why waste all that flavor when you can prepare it to use as a condiment/seasoning/flavoring in many dishes. All it involves is removing the pithe (white part of the orange peel) from the … Continue reading Making Orange Rind Matchsticks

Chef Sharon Gets ONE MILLION VIEWS ON GOOGLE MAPS

EATING OUT ANIMAL-FREE PHOTOS IN CLEVELAND, OHIO REACHED 1,000,000 VIEWS!!

The Homemade Sauerkraut Is Finished

I packed up the sauerkraut on March 3rd, 2018 and stopped the fermentation by refrigerating it on the 1st of April 2018. Although I expected the flavors to stay the same after refrigeration, they did deepen somewhat in acidity since I refrigerated it. Nice though, not too acidic. In fact, I would call this minced … Continue reading The Homemade Sauerkraut Is Finished

Preserving Bananas

Steve told me how to do this years ago. He discovered it by accident, trying to keep bananas from rotting so quickly. It works every time. I don't know the science behind it, but the proof is in the result. This is what you do: When you bring a bunch of bananas home from market, rather … Continue reading Preserving Bananas

Drying Macaroni For Macaroni Salads

  DRYING MACARONI FOR MACARONI SALADS For a more dense macaroni chew experience, partially dry-cook elbows before adding them to your salad. A simple procedure makes a world of difference. Makes 1 pound 1 lb. box elbow macaroni - I used Mueller's brand - my mother said it wasn't as starchy feeling as the other … Continue reading Drying Macaroni For Macaroni Salads

Making Minced Sauerkraut

  You don't have to be Slavic, Germanic or Baltic to like sauerkraut, even though I'm all three and then some. Doesn't everybody like sauerkraut? The big news to me recently was that sauerkraut isn't pickled. I just naturally assumed it was due to its pickled taste. No vinegar though, just fermented cabbage. More big … Continue reading Making Minced Sauerkraut

Best Lime Squeeze

Limes are difficult to squeeze. Even when you firmly roll them on the counter under your hand to loosen the membranes they, unlike the lemon, do not respond as well. If you have a microwave this is what to do: First wash the lime. Next, on the side of the lime make about a 3/4 … Continue reading Best Lime Squeeze

How To Make Fried Tofu Planks

  HOW TO MAKE FRIED TOFU PLANKS I don't deep fry anything. I don't like the dangers it presents in a small living space, but also the high fat content. I reserve my deep fry cravings (if you can call them that) for eating out. This is, however, one of the ways I pan-fry tofu … Continue reading How To Make Fried Tofu Planks

Making Pumpkin Seed Snow

MAKING PUMPKIN SEED SNOW All you need to make Pumpkin Seed Snow are raw, shelled pumpkin seeds and an electric coffee bean grinder. Fill the well of the grinder leaving enough head space for the 'swell'. Process till seeds become fluffy, pausing a few times to scrape up snow from bottom of well and to … Continue reading Making Pumpkin Seed Snow

Cooking Red And Brown Rice

RED: 3 c. water 2 t. salt 2 c. rinsed red rice Bring to boil in saucepan. Cover tightly, reduce heat to low and cook 30 minutes. Remove from heat and fluff. The original recipe on the package calls for 1-3/4 cup water for 1 cup rice. Now that I've done it two ways. I … Continue reading Cooking Red And Brown Rice

AFC 5 SPICE – how to make

AFC 5 SPICE - HOW TO MAKE All you need is an electric coffee bean grinder and 5 spices. 5 Spice is somewhat like curry. Everybody who uses it has their own combination and amounts of spices they prefer. This is mine! Hope you like it! Makes a little more than 1/4 c. the equivalent … Continue reading AFC 5 SPICE – how to make

Mistakes Restaurants Make When Serving Vegan

Let's use as an example the IMPOSSIBLE BURGER that recently was introduced on many restaurant menus around the country - many animal-based restaurants. The two in question are located downtown Cleveland, Ohio: STACK'D HANDCRAFTED SANDWICHES and WAHLBURGER'S. Steve and I wanted to try the burger, so he checked both restaurants which claimed to carry it … Continue reading Mistakes Restaurants Make When Serving Vegan